This wholesome and satisfying soup is perfect for the biggest appetites. Serve with a loaf of crusty bread and a salad for a complete meal.
Why Try? White beans provide a multitude of health benefits, are high in fiber and offer good source of low-fat protein. Hits the spot on a cold winter’s evening.
- 1/4 pound chopped bacon
- 2 (16-oz.) cans white beans
- 1 (12-oz.) package fresh spinach
- 2 heads garlic
- 1 tablespoon olive oil
- 1/2 cup chopped carrot
- 2 cups chopped red onion
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 teaspoon dried rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 cup diced tomatoes
- 1/4 cup shredded Parmesan cheese
- 1 Break apart garlic into cloves, peel, and toss in olive oil. Place in oven-proof baking dish and cover with foil. Roast in preheated 350°F oven for 30 to 40 minutes, or until tender. Remove from oven, place garlic in bowl and mash with fork to puree, reserve.
- 2 In large soup pot cook bacon over medium-low heat until fat is rendered and bacon is crisp. Add carrots, onion, garlic, celery, rosemary, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender.
- 3 Add roasted garlic puree, white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 2 cups soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach and chopped tomatoes.
- 4 To serve, ladle soup into bowls and garnish evenly with Parmesan cheese.